Name: Eggplant Beef Bake
Yield: 8 servings
Ingredients: 6 cups peeled (chopped, eggplant); 1 onion (chopped); 1 teaspoon minced garlic; 1/2 pound ground sirloin; 1 teaspoon dried oregano leaves; 1/2 teaspoon dried basil leaves; 3 cups cooked rice (brown preferred); Salt and pepper to taste; 2 cups marinara sauce; 1 cup shredded (part-skim, mozzarella cheese)

Eggplant Beef Bake

Plentiful amounts of eggplant, beef, marinara, and cheese give you an instant, one-dish casserole great for everyday meals.

Servings 8 servings

Ingredients

6 cups peeled chopped, eggplant
1 onion chopped
1 teaspoon minced garlic
1/2 pound ground sirloin
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
3 cups cooked rice brown preferred
salt and pepper to taste
2 cups marinara sauce
1 cup shredded part-skim, mozzarella cheese

Servings 8 servings

Ingredients

6 cups peeled chopped, eggplant
1 onion chopped
1 teaspoon minced garlic
1/2 pound ground sirloin
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
3 cups cooked rice brown preferred
salt and pepper to taste
2 cups marinara sauce
1 cup shredded part-skim, mozzarella cheese

Instructions

Preheat oven to 350°F.
In a large nonstick skillet coated with nonstick cooking spray, sauté eggplant, onion, garlic, and meat until meat is done and eggplant is tender, about 20 minutes. Add oregano, basil, and rice. Season to taste and mix well.
Transfer to a 2-quart casserole dish. Cover with marinara sauce and sprinkle with cheese. Bake for 20–30 minutes or until thoroughly heated.

Nutritional Info

Calories 212, Calories from fat 24% , Fat 6 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 372 mg, Carbohydrate 28 g, Dietary Fiber 5 g, Sugars 3 g, Protein 13 g, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 lean meat